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In a bowl, combine all burger ingredients together and mix well. Divide into 6 equal amounts and mould into round burger patties. Cover with cling film and leave to rest in the fridge for about 30 minutes, or overnight if you need – this step is key to ensure the burgers hold their shape when being grilled.
Pre-heat your favourite George Foreman Grill to maximum. Cook the burgers until the juices run clear, which should take 8–12 minutes.
Plate up on top of a mini naan bread alongside some diced tomato, red onion, a lettuce leaf, and top with an onion bhaji, mango chutney and a spoonful of raita.